Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Brown the butter: Place butter in a large saucepan and melt over medium heat. The butter will begin to foam and then it will reduce to small bubbles. It will become amber in color and fragrant. Stir occasionally so as not to burn the butter. Set aside. to cool for about 5 minutes.

Prepare the cookie dough: In a large mixing bowl, combine sugars, vanilla, and browned butter until it resembles wet sand. Add each egg in one at a time, mixing after each addition.

Sift flour, baking soda, baking powder, salt and cinnamon into the wet mixture and stir in slowly until it's incorporated.

Stir in chocolate chips and pecans first, with a spoon. Next, add in the coconut and finish with the Rice Krispies.

Drop by rounded spoonful onto a prepared cookie sheet and bake for approximately 10 minutes. Edges will be golden brown and the centers will still be slightly soft. Let cookies rest for a couple of minutes before transferring the to a cooling rack to cool to room temperature.

Store in an airtight container for up to two weeks. These cookies freeze really well!